Ages ago a reader requested a biscuit post and now, in something of a dreary February brain hibernation, I thought would be the perfect time. Donna shot this biscuit while I was writing Ratio and what I love about it is not the ratio itself (3 parts flour : 1 part fat : 2 parts liquid) but rather how the rolling technique results in layered flakiness. It’s kind of a cross between a pie crust and puff pastry. A pie crust is flaky because random knots of butter separate layers of dough and puff when baked. With puff pastry, one sets out to create precise layers of dough and butter, hundreds of them, by successively folding and rolling out a single block of butter encased in dough (called turns) for a uniform puff dough. Here, we Read On »